---
product_id: 99465410
title: "BALLARINI Professionale Series 3000 11-inch Carbon Steel Fry Pan"
brand: "ballarini"
price: "798 Lei"
currency: RON
in_stock: true
reviews_count: 8
url: https://www.desertcart.ro/products/99465410-ballarini-professionale-series-3000-11-inch-carbon-steel-fry-pan
store_origin: RO
region: Romania
---

# Sloped sides for perfect tossing Unmatched heat retention Durable thick carbon steel BALLARINI Professionale Series 3000 11-inch Carbon Steel Fry Pan

**Brand:** ballarini
**Price:** 798 Lei
**Availability:** ✅ In Stock

## Summary

> 🍝 Elevate your kitchen game with Italy’s carbon steel champion!

## Quick Answers

- **What is this?** BALLARINI Professionale Series 3000 11-inch Carbon Steel Fry Pan by ballarini
- **How much does it cost?** 798 Lei with free shipping
- **Is it available?** Yes, in stock and ready to ship
- **Where can I buy it?** [www.desertcart.ro](https://www.desertcart.ro/products/99465410-ballarini-professionale-series-3000-11-inch-carbon-steel-fry-pan)

## Best For

- ballarini enthusiasts

## Why This Product

- Trusted ballarini brand quality
- Free international shipping included
- Worldwide delivery with tracking
- 15-day hassle-free returns

## Key Features

- • **Oven-Ready Versatility:** Seamlessly transition from stovetop to oven (up to 600°F) without missing a beat.
- • **Pro-Level Heat Mastery:** Thick carbon steel locks in heat like a pro chef’s secret weapon.
- • **Effortless Sauté & Flip:** Sloped side walls and angled handles make tossing and sautéing a breeze—no spills, just skill.
- • **Lightweight Cast Iron Alternative:** All the searing power of cast iron, but way lighter—your wrist will thank you.
- • **Induction & All-Surface Compatible:** Works flawlessly on gas, induction, and smooth surfaces—cook anywhere, anytime.

## Overview

The BALLARINI Professionale Series 3000 11-inch Carbon Steel Fry Pan combines Italian craftsmanship with professional-grade carbon steel construction. Lightweight yet durable, it offers superior heat retention for perfect searing and browning. Designed with sloped sides and angled handles for effortless tossing, it’s compatible with all stovetops including induction and oven-safe up to 600°F. This pan naturally develops a long-lasting nonstick surface with seasoning, making it a lifetime kitchen essential for millennial pros who demand performance and style.

## Description

Proudly made in Italy, BALLARINI specializes in premium cookware inspired by the rich tradition of Italian cuisine. Discover why chefs love carbon steel with the BALLARINI Professionale 3000 Series. Carbon steel is less brittle than cast iron, so these pans are super lightweight while maintaining excellent durability. Unlike raw cast iron, which takes time to season, carbon steel's smooth surface naturally develops nonstick qualities after repeated use with oil. Its thick construction provides unparalleled heat conduction and retention. When these pans get hot, they stay hot, guaranteeing perfect searing and browning. Sautéing is a cinch thanks to angled handles and sloped side walls that prevent food from spilling. Thanks to carbon steel's ability to withstand high temperatures, these pans move seamlessly from stovetop - to oven - to table, and even to the grill or campfire. Go ahead – experience how good Italy's top-selling brand cooks.

Review: Professional Quality - This carbon steel pan is professional quality and very sturdy. For the price range it is absolutely worth the cost. Welding is secure, and the handle is long enough that it does not get hot at all; no oven mit or silicon handle required. If you are not familiar with carbon steel, you need to treat it similar to cast iron: never use soap or abrasives. In time, it will create its own non-stick surface that will last several lifetimes if cared for properly. The process is smokey and time consuming, but well worth it in my opinion. While (As of these pictures) I'm not done seasoning it, it's certainly getting there. I started off by thoroughly washing the pan with dish soap and water (I know, counter intuitive to what I said before, but bare with me, you need to remove the factory oils that prevent it from rusting). Next, take a paper towel or dish rag and apply a thin layer of neutral, high heat oil such as canola, vegetable, or peanut. Ghee may work but I have not personally tried it for the initial process. Make sure you cover the entire surface, handle and all as it will be prone to rust without the treatment. Put it in the oven at 400-450F (200-230C), for 30-45min. Let it come to room temp, put another thin layer of high heat oil and do it again. Then again. After that, I recommend using the stove top. Crank up the heat to medium and apply a thin layer of oil only to the inside of the pan until it smokes. Let it smoke for a while, then wipe more oil around the inside until it smokes again. Keep repeating for a bit, then let it come to room temp. Do this a few more times until it's glossy. The more you use the pan, the darker and more non-stick it will become. Never buy another 'non-stick' pan again. Bonus: works on all stovetops including induction. This pan is my go-to for steaks and proteins. Gets a good crisp on the outside and I can put the whole thing into the oven the continue cooking. I also use it to make millions of grilled cheeses for my son. Everyone wins.
Review: As perfect, Almost, as a pan can get. - This is a beauiful pan! The 9.5 inch pan. I have a De Buyer French pan in the next size up as well. Both these are wonderful saute pans. In most respects I would prefer the Ballarini pan, but in a few respects I might prefer the DeBuyer pan. Both however are wonderful. I think the Ballarini pan achieves absolutely the perfect turn and height of the sides for the size of the pan. The DeBuyer pan has higher sides relative to the bottom surface. As far as a pan for omelets is concerned the Ballarini pan is ideal for making a French rolled omelet in the 2 to 4 egg size. For that purpose, there is little possibility of it being improved on. It is also the perfect pan for making Italian Fritattas or the famous Torte Espanole from potatoes and eggs. The form and height of Ballarini's pan sides are absolutely perfect for flipping, and sauteing. It is somewhat better in that respect than my particular deBuyer pan. With regard to seasoning, I found it slightly easier to season the DeBuyer pan, which also came as raw steel, not nitrided. I would like to see Ballarini offer this same pan in a nitrided ("blued") vesion. Nitrided carbon steels seem to me to give a more durable carbonized coat upon seasoning than does bare carbon steel. They also seem to be a little easier to season and tend to give a move even seasoning of the surface. The one nitrided steel pan I own was very easy to season. Nevertheless, once either the Ballarini or DeBuyer pans, are properly seasoned, these are lifetime non-stick pans and the equal of the best saute pans you will ever own. Another nice feature is that these pans can go into very hot ovens. There are no polymer handle parts to be damaged. A disadvantage, however, of these professional steel pans is that the high long handles will make it impossible to fit these pans into most toaster ovens and they may not fit as close as needed under the broiler of you main oven. These pans can always be refinished and re-seasoned, and that makes their useful lifetime essentially unlimited.. There are different carbon steels used by different pan manufacturers. Carbon steel alloy, sometimes called mild steel, is the most common kind of steel, it is used for nails, for example. Carbon gives the steel malleability, something hard brittle cast iron lacks. The malleability imparted by including up to about 4 % carbon in steel makes it much easier to form manufactured item such as cooking pans out of sheet steel. The main drawback of carbon steel is its susceptibility to rusting. That's were "seasoning " comes in. Seasoning is a way of applying an adherent coating of crosslinked and partially carbonized organic (in the chemical sense) coating to the steel. The carbon steel Debuyer uses is slightly easier to season than the carbon steel Ballarini uses. I wiish Ballarini would tell us in their packaging the nature of their anti rust coating applied at the factory to prevent rusting and keep the pan surface bright before it is sold.. If it is beeswax, then there should be no reason to remove it before seasoning the pan, because Beeswax is soluble in hot cooking oils used to season carbon steel pans. Let me make an additional comment here regarding stainless steel pans as some have commented that their seasoned carbon steel pan is easier to clean than stainless steel. There is a natural tendency to think that since stainless steel doesn't have to be seasoned why use carbon steel if stainless is available. Stainless steel has its place in cooking. But is can't replace seasoned carbon steel. Here is what everyone shopping for pans needs to keep in mind. Protein has a great affinity for steel whether stainless or carbon steel. It has less affinity, however, for some stainless alloys than others, but eggs will stick to steel! So uncoated stainless steel pans make lousy pans for cooking eggs! Seasoned, carbon steel or cast iron pans, on the other hand, become non-stick when eggs are cooked in them because protein dies not stick to elemental carbon nor to crosslinked vegetable oil, i.e., varnish. Also, seasoned carbon steel, or cast iron pans can also be used to cook acidic food such as tomatoes or butter sauces acidified with lemon juice, etc, provided the cooking is relatively brief and not prolonged.. You just can't store, or simmer all day long, acidic foods in these pans even when they are well seasoned. There is, however, absolutely no problem "deglazing" a properly seasoned carbon steel saute pan with wine or vinegar. Both stainless steel and seasoned carbon steel pans have there place in cooking, but they are not entirely interchangeable. And if you have lighter, and therefore more convenient, seasoned carbon steel Ballarini pans, you'll never have to use your clunky, wrist-breaking, cast iron skillet again for sauteing or frying. These pans are not only practical, but they are also beautiful in the eyes of anyone who appreciates top notch functional design.

## Features

- Durable, thick construction
- Boasts unparalleled heat retention for perfect browning and frying; achieve the same results as cast iron with this lightweight option
- Superior flat base stability – pan will not bulge
- Sloped side walls offer easy tossing and sauteing
- Angled handles
- Compatible with all cooking surfaces, including induction
- Oven safe up to 600˚F
- Made in Italy

## Technical Specifications

| Specification | Value |
|---------------|-------|
| ASIN | B0758L6C91 |
| Additional Features | Dishwasher Safe |
| Best Sellers Rank | #422,817 in Kitchen & Dining ( See Top 100 in Kitchen & Dining ) #2,115 in Skillets |
| Brand | BALLARINI |
| Brand Name | BALLARINI |
| Capacity | 11 Inches |
| Color | Steel |
| Compatible Devices | Gas, Smooth Surface Induction |
| Customer Reviews | 4.3 out of 5 stars 939 Reviews |
| Global Trade Identification Number | 00816700020954 |
| Handle Material | Carbon Steel |
| Has Nonstick Coating | No |
| Included Components | pans |
| Is Oven Safe | Yes |
| Is the item dishwasher safe? | No |
| Item Type Name | Carbon Steel Fry Pan |
| Item Weight | 3.3 Pounds |
| Manufacturer | Ballarini |
| Material | Carbon Steel |
| Material Type | Carbon Steel |
| Maximum Temperature | 600 Degrees Fahrenheit |
| Model Name | Professionale 3000 |
| Product Care Instructions | Dishwasher Safe |
| Special Feature | Dishwasher Safe |
| UPC | 816700020954 |

## Product Details

- **Brand:** BALLARINI
- **Material:** Carbon Steel
- **Special Feature:** Dishwasher Safe
- **Color:** Steel
- **Capacity:** 11 Inches

## Images

![BALLARINI Professionale Series 3000 11-inch Carbon Steel Fry Pan - Image 1](https://m.media-amazon.com/images/I/61-XKAzZyEL.jpg)

## Available Options

This product comes in different **Color, Size** options.

## Questions & Answers

**Q: what is the size of the bottom on the 9.5" pan?**
A: Pan's bottom flat surface area is 6" in diameter (for the 9.5" pan).

**Q: how much does the 11" pan weigh?**
A: 9.5"  Wt  2.5lbs
11"  Wt   3.3lbs

**Q: Description say carbon. but material say stainless steel.  which is it?**
A: Carbon steel. To be honest, it was a heavy stainless steel looking thing that burnt my kitchen down. But it says carbon steel, and thats different than stainless steel, apparently

**Q: How long is this pan from end of handle to the other side of the pan? İ have a small outdoor grill**
A: The dimensions are 26.6" long with the handle x 5.8" tall x 11" wide.

## Customer Reviews

### ⭐⭐⭐⭐⭐ Professional Quality
*by C***E on July 22, 2024*

This carbon steel pan is professional quality and very sturdy. For the price range it is absolutely worth the cost. Welding is secure, and the handle is long enough that it does not get hot at all; no oven mit or silicon handle required. If you are not familiar with carbon steel, you need to treat it similar to cast iron: never use soap or abrasives. In time, it will create its own non-stick surface that will last several lifetimes if cared for properly. The process is smokey and time consuming, but well worth it in my opinion. While (As of these pictures) I'm not done seasoning it, it's certainly getting there. I started off by thoroughly washing the pan with dish soap and water (I know, counter intuitive to what I said before, but bare with me, you need to remove the factory oils that prevent it from rusting). Next, take a paper towel or dish rag and apply a thin layer of neutral, high heat oil such as canola, vegetable, or peanut. Ghee may work but I have not personally tried it for the initial process. Make sure you cover the entire surface, handle and all as it will be prone to rust without the treatment. Put it in the oven at 400-450F (200-230C), for 30-45min. Let it come to room temp, put another thin layer of high heat oil and do it again. Then again. After that, I recommend using the stove top. Crank up the heat to medium and apply a thin layer of oil only to the inside of the pan until it smokes. Let it smoke for a while, then wipe more oil around the inside until it smokes again. Keep repeating for a bit, then let it come to room temp. Do this a few more times until it's glossy. The more you use the pan, the darker and more non-stick it will become. Never buy another 'non-stick' pan again. Bonus: works on all stovetops including induction. This pan is my go-to for steaks and proteins. Gets a good crisp on the outside and I can put the whole thing into the oven the continue cooking. I also use it to make millions of grilled cheeses for my son. Everyone wins.

### ⭐⭐⭐⭐⭐ As perfect, Almost, as a pan can get.
*by C***G on May 17, 2020*

This is a beauiful pan! The 9.5 inch pan. I have a De Buyer French pan in the next size up as well. Both these are wonderful saute pans. In most respects I would prefer the Ballarini pan, but in a few respects I might prefer the DeBuyer pan. Both however are wonderful. I think the Ballarini pan achieves absolutely the perfect turn and height of the sides for the size of the pan. The DeBuyer pan has higher sides relative to the bottom surface. As far as a pan for omelets is concerned the Ballarini pan is ideal for making a French rolled omelet in the 2 to 4 egg size. For that purpose, there is little possibility of it being improved on. It is also the perfect pan for making Italian Fritattas or the famous Torte Espanole from potatoes and eggs. The form and height of Ballarini's pan sides are absolutely perfect for flipping, and sauteing. It is somewhat better in that respect than my particular deBuyer pan. With regard to seasoning, I found it slightly easier to season the DeBuyer pan, which also came as raw steel, not nitrided. I would like to see Ballarini offer this same pan in a nitrided ("blued") vesion. Nitrided carbon steels seem to me to give a more durable carbonized coat upon seasoning than does bare carbon steel. They also seem to be a little easier to season and tend to give a move even seasoning of the surface. The one nitrided steel pan I own was very easy to season. Nevertheless, once either the Ballarini or DeBuyer pans, are properly seasoned, these are lifetime non-stick pans and the equal of the best saute pans you will ever own. Another nice feature is that these pans can go into very hot ovens. There are no polymer handle parts to be damaged. A disadvantage, however, of these professional steel pans is that the high long handles will make it impossible to fit these pans into most toaster ovens and they may not fit as close as needed under the broiler of you main oven. These pans can always be refinished and re-seasoned, and that makes their useful lifetime essentially unlimited.. There are different carbon steels used by different pan manufacturers. Carbon steel alloy, sometimes called mild steel, is the most common kind of steel, it is used for nails, for example. Carbon gives the steel malleability, something hard brittle cast iron lacks. The malleability imparted by including up to about 4 % carbon in steel makes it much easier to form manufactured item such as cooking pans out of sheet steel. The main drawback of carbon steel is its susceptibility to rusting. That's were "seasoning " comes in. Seasoning is a way of applying an adherent coating of crosslinked and partially carbonized organic (in the chemical sense) coating to the steel. The carbon steel Debuyer uses is slightly easier to season than the carbon steel Ballarini uses. I wiish Ballarini would tell us in their packaging the nature of their anti rust coating applied at the factory to prevent rusting and keep the pan surface bright before it is sold.. If it is beeswax, then there should be no reason to remove it before seasoning the pan, because Beeswax is soluble in hot cooking oils used to season carbon steel pans. Let me make an additional comment here regarding stainless steel pans as some have commented that their seasoned carbon steel pan is easier to clean than stainless steel. There is a natural tendency to think that since stainless steel doesn't have to be seasoned why use carbon steel if stainless is available. Stainless steel has its place in cooking. But is can't replace seasoned carbon steel. Here is what everyone shopping for pans needs to keep in mind. Protein has a great affinity for steel whether stainless or carbon steel. It has less affinity, however, for some stainless alloys than others, but eggs will stick to steel! So uncoated stainless steel pans make lousy pans for cooking eggs! Seasoned, carbon steel or cast iron pans, on the other hand, become non-stick when eggs are cooked in them because protein dies not stick to elemental carbon nor to crosslinked vegetable oil, i.e., varnish. Also, seasoned carbon steel, or cast iron pans can also be used to cook acidic food such as tomatoes or butter sauces acidified with lemon juice, etc, provided the cooking is relatively brief and not prolonged.. You just can't store, or simmer all day long, acidic foods in these pans even when they are well seasoned. There is, however, absolutely no problem "deglazing" a properly seasoned carbon steel saute pan with wine or vinegar. Both stainless steel and seasoned carbon steel pans have there place in cooking, but they are not entirely interchangeable. And if you have lighter, and therefore more convenient, seasoned carbon steel Ballarini pans, you'll never have to use your clunky, wrist-breaking, cast iron skillet again for sauteing or frying. These pans are not only practical, but they are also beautiful in the eyes of anyone who appreciates top notch functional design.

### ⭐⭐⭐⭐ Patience is the key to carbon steel
*by D***S on July 28, 2021*

First of all, you must have patience. It takes a bit of time and effort to get a carbon steel pan to be nonstick, but I believe it will be so worth it to move away from traditional nonstick pans that only last a few months or that peel and flake who knows what into your food. My Ballarini pan came wrapped in a plastic bag, and covered with oil to nicely protect it from rust during shipment. There was only a cardboard tag attached with no instructions on seasoning, other than to just wash all the oil from shipment away with soapy water, rinse, dry, and then put on a light coat of oil to protect. I knew from past research in order to be nonstick it had to be seasoned, so I used the oil, salt, potato skin method (instructions readily available online). Messy to be sure, and I did it twice as recommended, but seemed quite effective. (Just an FYI… when you use this method, you are stirring the ingredients constantly and moving them all around and up the sides of the pan to season everything uniformly. I don’t recommend using silicone utensils for this. I ruined my best spatula because it got too hot. The second time I used wood. Much better!) The first thing I cooked was bacon and fried eggs. These turned out great with a very minimum of sticking. This morning I cooked scrambled eggs. These stuck just a bit more, but nothing bad and adding a bit of hot water and using a nylon sponge easily removed every trace. (It is recommended to never use soap on carbon steel as soap can remove the seasoning.) After cleaning, you dry thoroughly and then rub the entire pan with a small amount of oil before storing. This pan is a nice heavy weight. It seemed to distribute the heat uniformly and held the heat well. It worked great on my gas range and seasoned beautifully. Carbon steel is said to become more nonstick the more you use it (as long as you care for it properly) so I’m excited about getting to the point of total nonstick with a pan that should last a lifetime. Be aware that carbon steel pans are not what I would call beautiful (my husband said it looked 100 years old after the first day, lol), but I don’t care. I just wanted a nonstick pan without all the chemicals that would perform well and last for many years. I will be using this on a daily basis so if anything changes I will update this review.

## Frequently Bought Together

- BALLARINI 75000-891 Professionale 3000 Carbon Steel Fry Pan, Stainless Steel
- Buzzy Waxx Original Blend - Cast Iron and Carbon Steel Seasoning

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*Product available on Desertcart Romania*
*Store origin: RO*
*Last updated: 2026-02-14*